Whole Wheat Pullman Loaf with Tapenade

I must admit that I use my Pullman pan quite frequently – there is something about those neat, square pieces that seem to make my sandwich more special. However, I wanted to change things up a bit, and decided to get a little creative. Normally I prefer sweet swirled breads, but sometimes something savory is needed. I found that this French olive spread (tapenade) is just the thing.

As you can see my swirls aren’t perfect, but I liked the rustic look it gave the bread, and found it to be a wonderful afternoon snack. My non-olive-eating family was also impressed; the olive oil tamed down the strong olive flavor, making this bread so delicious.

If you’ve never worked with a Pullman pan before, you can find ourhow-to instructions here. I used two pounds of the dough, and rolled it out into a rectangle about 1/8 inch thick. I then spread 1 1/2 cups of the tapenade over the dough, rolled it up, and placed it in the greased pan (if you are unfamiliar with rolling up dough, you can find our instructions here). Let the dough rise for about an hour and a half. Bake the loaf at 350 for about 60 minutes (or 45 minutes if you used lean dough). Turn the dough out of the pan and let cool completely before slicing.

For the life of me, I cannot figure out how to make a new post, so I am just adding on here although it has nothing to do with Pullman pans. Sorry…..
I am making the quinoa bread HBin 5 p. 132 and havee all dry ingredients mixed. However, I just noticed that there is neither oil, eggs nor a sweetener in this recipe. Just worried that this will be a bit tougher than I like. For example, I have moved on from the Master WWh master recipe to the Soft WWh Sandwich recipe. I am wondering if I can/should add some olive oil to this with out negative effects.
Maybe you have addressed this, but wondering if you can give some general guidelines when making additions OR subtractions of Oil or Sweetener (honey/maple syrup/molasses). Especially if either requires adjustments in flour or liquid. Maybe it just makes it a whole other recipe!
I have been making recipes at least 1-2 times a week from HB in 5 for the last 6 months and sharing with all I know. Love your book!

can add olive oil but will probably have to decrease the water a bit. In general, you can swap oil for water in a recipe up to about 1/4 cup without changing the dry ingredients. Liquid sweeteners may require slight increases in dry ingredients (or decreases in water), maybe 1/8 cup or so of either. Will need to experiment.

Thanks for your reply. Before I got your answer,
I had already gone ahead with the recipe as written. Just took it out of the oven this a.m. It is not tough at all. Very moist. The crust is a little crunchy (I bake in bread pans). Yummy

But my favorite still remains the Whole Wheat with olive oil to which I substitute molasses for half of the honey.

I have a question completely unrelated to this post. For the hand pies in Artisan Pizza in 5 on pg 274, I don’t see anywhere where it says to slash the tops of the pies, but in the color insert picture it looks like you slashed the tops, which I thought was necessary when making pies to let out the steam. So, do I slash the pies before baking? I’m LOVING the book, by the way, I have a long list of stuff to try! The hand pies and fruit galettes being on the top of the list..

Oh, one more question… Yesterday I made the bechamel sauce on pg 117 of Artisan Pizza in 5, and when I made it it was beautifully smooth, but then I refrigerated it for later that night and when I pulled it out of the fridge and stirred it up, it had lots of lumps. I think a layer had formed on the top which created the lumps when stirred. So, any tips on storing the sauce to avoid getting lumps?

I made the Soft Whole Wheat Sandwich Bread from HBin5 yesterday afternoon, and accidentally left it out overnight (in my 70 degree home). In the morning, it had risen a LOT. Did I ruin it? I’m concerned because of the eggs in the recipe…

I know the FAQs say it’s ok if it doesn’t have eggs in it, but it seems like from some of the responses some extra time is okay. These are fresh eggs from my neighbor’s hens, if that makes a difference.

Corinne: The dough will probably work and the bread will probably be of proper texture. But if you’re asking this from a food safety standpoint, I can’t make recommendations. Better to see US Dept of Agriculture guidelines on egg safety at http://www.fsis.usda.gov/fact_sheets/focus_on_shell_eggs/index.asp
Click on How are eggs handled safely?

Just stumbled upon this website! I am so excited as I love the “5 minutes a day” books!
I am new to the blogging world and always looking for inspiration…I will definitely be back (I have marked it as a favorite, added it to Bloglovin’ and pinned this recipe to by “bread” board!